Use of neoflavonoids for flavor modification
The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of...
View ArticleSweetener Compositions, Methods of Making Same and Consumables Containing Same
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged...
View ArticleStabilized Edible Emulsions, Methods of Preparation, and Beverages
Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery...
View ArticleDISPENSER AND STIRRER
The present invention is an improved device used for storing, dispensing, and stirring beverage additives. The improved tubular shaped dispenser greatly reduces the chance for additive spillage and...
View ArticleMETHOD, KIT, AND CONTAINER FOR PREPARING A SNACK FOOD
A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in...
View ArticleHigh Pressure Processing of Pathogenostat-Treated Food Articles
The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff,...
View ArticleINFUSIBLE MATERIAL CAPSULE FOR BREWING A BEVERAGE
A sealed capsule for use in apparatus including a capsule receiving station and a water delivery system for brewing a hot beverage in which a hot liquid under pressure infuses a material. A capsule...
View ArticleCartridge And Method For The Preparation Of Beverages
A cartridge contains a beverage ingredient which comprises liquid beverage ingredient and elongate particles of beverage ingredient. The cartridge comprises an inlet (45) for the introduction of an...
View ArticleCOFFEE MAKER
Methods and apparatus for a coffer maker. A beverage preparation apparatus includes a coffee link chamber for receiving coffee grounds and water, a coffee receiving chamber for receiving prepared...
View ArticleKitchen Tool Apparatus and Method
A kitchen tool applies texture to gnocchi or gnocchetti. The kitchen tool has a bottom surface defining a plurality of parallel longitudinal ridges. Serrations on the longitudinal ridges help the...
View ArticleMethod for Packaging Crabmeat
A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to...
View ArticleSHAPED FOOD ARTICLE MANUFACTURING SYSTEMS AND METHODS
Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted...
View ArticleMethod for Induction Heating and Induction Heating Device
A method and apparatus for preparing foodstuffs cooked in a liquid in a cooking vessel is provided. According to various aspects, an induction heating device includes a resonant circuit with an...
View ArticleADDING AN ADDITIVE TO A MEAT PRODUCT
Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to...
View ArticlePROCESS FOR PREPARING LOW-CALORIE, LOW-FAT SNACK NUTS
The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly...
View ArticleNovel, Safe and Efficient Thermal Transfer Media for Processing of Food and...
A family of novel thermal processing and transfer media has been designed for optimized food and drink processing. These media composed solely of compounds approved to contact food, are essentially...
View ArticleLETTUCE LINE PS 06515688
The invention provides seed and plants of the lettuce line designated PS 06515688. The invention thus relates to the plants, seeds and tissue cultures of lettuce line PS 06515688, and to methods for...
View ArticleCOMPOUNDS AND METHODS FOR ENHANCING SALTY TASTE
The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste. Compositions and foods comprising these compounds are also described.
View ArticleSYNERGISTIC ANTIOXIDANT COMPOSITION
The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are...
View ArticleSugar-Free Frozen Beverage With Fiber
The present invention relates generally to the field of beverages and beverage concentrates. In particular, the invention relates to a novel sugar-free beverage concentrate with fiber. In preferred...
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